Zucchini-Corn Pancakes

Tomato salsa

 * 2 ripe medium tomatoes, diced
 * 1 medium yellow bell pepper, diced
 * 1 medium clove garlic, minced
 * 1 small onion, finely chopped (⅔ cup)
 * 2 tbsp chopped fresh cilantro
 * 1 tbsp minced jalapeno pepper
 * ¼ tsp salt
 * ¼ tsp freshly ground pepper

Pancakes

 * 2 medium zucchini, shredded (2 cups)
 * ¼ tsp salt
 * 2 tsp vegetable oil
 * 2 ears fresh corn, kernels cut from cob (1 cup)
 * 2 large eggs, beaten
 * 1 cup all-purpose flour
 * ½ cup soy milk
 * 2 tbsp chopped fresh cilantro
 * 2 tsp baking powder
 * ¼ tsp freshly ground pepper

Tomato salsa

 * 1) In medium bowl, mix all ingredients.
 * 2) Set aside.

Pancakes

 * 1) Place shredded zucchini in colander in sink.
 * 2) Sprinkle with salt and let stand 10 minutes.
 * 3) Meanwhile, preheat oven to 200°F.
 * 4) In large heavy skillet, preferably cast-iron, heat oil over medium heat.
 * 5) Add corn kernels and cook, stirring often, until lightly browned, about 5 minutes.
 * 6) Remove from heat and let cool 5 minutes.
 * 7) Squeeze out as much moisture as possible from zucchini, using your hands.
 * 8) Transfer to large bowl.
 * 9) Stir in beaten eggs, flour, soy milk, cilantro, baking powder, pepper and cooled corn until blended.
 * 10) Wipe out skillet.
 * 11) Coat with vegetable cooking spray, then heat over medium-low heat until hot.
 * 12) For each pancake, add scant ¼ cup batter to pan.
 * 13) Cook until golden underneath, 2 to 3 minutes.
 * 14) Turn and cook until set, 2 to 3 minutes more.
 * 15) Transfer to heatproof platter and keep warm in oven.
 * 16) Repeat with remaining batter, removing pan from heat and coating with more cooking spray between batches as necessary.
 * 17) Serve warm with salsa.